6 Reviews

These were good and easy to make, although a little time consuming. I think next time I'll put in a little more hot sauce and use jalepeno slices instead of green olives (I like the olives but a lot of people don't). I didn't refrigerate my dough because it was already pretty stiff, but I did freeze them for an hour or so before baking. Thanks!

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Pismo February 11, 2007

I remember my mother making Cheese Olive Balls every Christmas. Plus. I always asked for them on my birthday. This recipe has a little "kick" to it over the original. We liked the additional spiced. Actually, I added a bit more hot pepper sauce for my family. These a great appetizers, and they freeze so well. I will be making this one again and again!

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SmartCookie January 20, 2007

My mother used to make these & I loved them then. She didn't put cumin or hot sauce in hers, but what an improvement; & I thought they were good before..

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gdshelly_85 December 30, 2006

The best version of these I've ever made! Wonderful "shortbread"-textured pastry. I took these to my Italian group tonight, and they were a big, big hit! I used a mizture of whatever olives I had---some garlic-stuffed, some with pimiento, some with peppers. Yes!!!

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La Dilettante April 19, 2012

These were so yummy and easy to make! I especially liked that I could make them the evening before and heat them up the following day. I served them for my daughter's graduation party and they were devoured as soon as they hit the table. With a toothpick in each one, they made great finger food.

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Marsha Mazz December 27, 2007

Nice! I appreciate the instructions for wrapping olives (size of dough and completely seal). I used medium sized olives as well, and they worked fine. Thanks.

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beverly #2 January 21, 2007
Cheese Olive Balls